Simple Slow Cooker Pot Roast

• Meat

  • 1 3-pound chuck, roast

• Produce

  • 4 Carrots
  • 1 Onion, large
  • 3 sprigs Rosemary
  • 1 tbsp Thyme

• Canned Goods

  • 2 cups Beef broth
  • 2 cups Broth reserved from, roast

• Condiments

  • 1 Gravy sauce

• Baking & Spices

  • 2 tbsp Cornstarch or arrowroot
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on thefoodieaffair.com

Description

Ingredients

• 1 3-pound chuck roast
• olive oil
• 2 cups beef broth
• 1 cup red wine
• 1 large onion quartered
• 4 carrots cut in thirds
• 1 tablespoon thyme
• 3-4 sprigs rosemary
• salt and pepper to taste
• Gravy Sauce
• 2 cups broth reserved from roast
• 2 tablespoons cornstarch or arrowroot

Directions

• Brush olive oil on each side of the roast and season with salt and pepper.
• Over medium-high heat sear both sides of the roast. Place roast in slow cooker.
• Add onion and carrots to pan and sear until lightly charred. Place in slow cooker.
• Add beef broth, wine (optional - replace with more broth if you dont add), thyme and rosemary.
• Cover and cook on low for 8 hours or high for 6 hours.
• Skim any fat from the top and remove two cups of broth and add to a saucepan or small skillet. In a separate small bowl mix together until well blended the cornstarch and ¼ cup of broth from the saucepan making a slurry. Turn heat to medium and add slurry to saucepan with broth. Whisk until the gravy thickens and starts to bubble. Season with salt and pepper to your preference. Serve with pot roast.